In a world of uncertainty, sometimes it’s important to eat dessert first!




½ Cup chia seeds

1/4 cup large shredded, unsweetened dried coconut

Pinch salt

Pinch black pepper

Can of coconut cream

½ Tablespoon cacao butter

Big glob of raw honey or agave

1 Cup warm coconut milk or almond milk

1-2 teaspoons ground turmeric



Put the chia seeds and shredded coconut in a quart size glass mason jar.

In a blender put the coconut cream, cacao butter (if using), honey, warm water, turmeric, and black pepper. Blend on high until mixed well.

Pour this mixture into the glass Mason jar with the chia seeds and coconut. If the jar isn’t filled almost to the top, you can add more of anything before shaking. For example, some more water or chia seeds or both. Put a lid on the jar and shake, shake, shake. Wait a few minutes and shake, shake, shake, again. Wait a few minutes more and shake, shake, shake, again. Do this a few times. Put the mixture in the refrigerator to chill for up to four hours before eating.

* Warm water helps the honey melt a bit to blend better with the coconut cream.

** Black pepper helps you assimilate the turmeric.

Recipes courtesy of Zainab Fisher, a professional chef who specializes in raw and vegan cuisine. She was the former Chef at the Raw Kitchen. She was a guest chef for Fox 29 WFLX and guest chef for the CBS 12 health and wellness expo, and provides our readers a new and exciting recipe each week for #TastyThursday.

For more information on Chef Zainab’s services, please contact her at [email protected] or by phone at  561-629-0593.


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